BKON: Bringing The Potential of Sous-Vide To Beverage Extraction @bkonbrew Feature by @alexbernson

Dean Vastardis has always been a tinkerer, from getting a BFA in Sculpture at Temple University, to working as a fine art fabricator and developing the prototype BKON technology in his garage. The system he designed uses what they’ve dubbed Reverse Atmospheric Infusion (RAIN™) , which boils down to applying negative pressure to a beverage extraction chamber in order to open up the extraction matter’s cell structure, allowing trapped gasses to escape, and air and the liquid medium to enter. They say that this approach allows them to extremely efficiently extract the full potential of different substances–the dry ginger that Rishi uses in their hibiscus tea blend takes seven minutes to fully extract using standard brewing procedures, but with the BKON, they can extract the full sweetness and aromatic complexity in just 90 seconds.